Italian low carbohydrate, high-protein pasta company Tisanoreica is making its debut in the United States. After his father died of obesity-related illnesses, Gianluca Mech came up with the idea of high protein and low carbohydrate pasta by collaborating with scientists at the University of Padua to replace flour with proteins and herbs such as soy and pea protein, mallow, star anise, fennel, artichoke, dandelion and papaya. It is chewier than regular pasta and has high fiber which makes easier to feel the fullness. Tisanoreica is sold in over 5,000 locations around Italy. Alternative pastas are growing fast as a category for people interested in healthier lifestyle and diet. What are some of your favorite “alternative” products or recipes that you recommend to patients?